Spring in a Bite: Sumac-Crusted Rack of Lamb with Pea Tahini
Spring in Tel Aviv smells like blooming citrus and charcoal. This Sumac-Crusted Rack of Lamb is my love letter to those early, breezy evenings. I remember sitting at my grandmother's crowded table, tearing into tender, spiced meat while scooping up bright green salads. I wanted to capture that exact chaotic, beautiful contrast. We are packing the lamb with coarsely cracked seeds and sumac, searing it hard for a crackling crust that locks in all the juices. Why? Because texture is everything. The meat rests on a shocking-green pool of charred scallion and spring pea tahini—yes, tahini belongs with spring peas, bringing an earthy creaminess that puree alone just cannot achieve. Then, we hit it with an aggressive pomegranate-pistachio crunch. The sharp acidity cuts straight through the rich lamb. What makes this so special to me is how unapologetic it is. It demands your attention. If you cannot find pistachios, toasted almonds work beautifully, and feel free to double the mint—more herbs is always the right answer. Serve this on your biggest, most beautiful platter, and watch everyone fight over the last scrape of green tahini.
Featured Recipe
Sumac-Crusted Rack of Lamb with Charred Scallion-Pea Tahini & Pomegranate-Mint Crunch
This is a spring celebration on a platter, bringing the bold, unabashed flavors of a Tel Aviv feast right into your kitchen. We are taking a gorgeous rack of lamb, packing it with coarsely cracked whole seeds and sumac, and searing it hard to create a crackling, fragrant crust. It sits on a shocking-green pool of charred scallion and spring pea tahini, finished with an aggressive, acidic pomegranate-pistachio crunch to cut right through the rich meat.
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Timeline
Ingredients
- 1 rack Rack of lamb(About 1.5 lbs, french-trimmed)
- 1 tbsp Coriander seeds(Whole)
- 1 tsp Cumin seeds(Whole)
- 1 tsp Fennel seeds(Whole)
- 1 tsp Black peppercorns(Whole)
- 1 tbsp Sumac
- 2 tsp Kosher salt(Divided (1.5 tsp for lamb, 0.5 tsp for puree))
- 4 tbsp Olive oil(Divided)
- 1 bunch Scallions(Trimmed)
- 1 cup Spring peas(Thawed if frozen, or blanched if fresh)
- 1/3 cup Tahini(Stirred well)
- 1/4 cup Greek yogurt(Whole milk preferred)
- 2 cloves Garlic(Peeled)
- 3 tbsp Lemon juice(Freshly squeezed)
- 2 tbsp Ice water
- 1/2 cup Pomegranate arils
- 1/3 cup Toasted pistachios(Roughly chopped)
- 1/2 cup Fresh mint leaves(Finely chopped)
- 1/4 cup Fresh cilantro(Finely chopped)
- 1 tsp Lemon zest
- 1/4 tsp Red pepper flakes
- 0.5 tsp kosher salt(Remaining amount for green swoosh)
Instructions
- 1
Preheat your oven to 425°F (220°C). In a mortar and pestle, roughly crush 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, and 1 tsp black peppercorns. We want texture here—do not turn them into powder! Mix in 1 tbsp sumac and 1.5 tsp kosher salt. Rub 1 rack of lamb all over with 1 tbsp olive oil, then pack the spice mixture tightly onto the meat. Let it sit at room temperature while you prep the rest.
10 min
Tip: Using coarsely cracked whole seeds rather than pre-ground powder is the secret to a crust that chars beautifully instead of burning to a bitter dust.
- 2
Heat a large, dry cast-iron skillet over medium-high heat. Toss in 1 bunch scallions and let them sit undisturbed until the bottoms are heavily charred and blistered, then flip. This takes about 5 minutes total. Remove them to a cutting board to cool slightly, then roughly chop them.
5 min
Tip: Don't be afraid of the black spots! That char brings an incredible smoky depth to our tahini puree.
- 3
Wipe out any burnt bits from the skillet and place it back over high heat. Add 1 tbsp olive oil. Carefully place the crusted 1 rack of lamb fat-side down. Sear hard for 3 to 4 minutes until a gorgeous, dark crust forms. Flip and sear the other side for 1 minute.
5 min
Tip: Press down gently on the rack when it first hits the pan so the fat renders evenly across the curved surface.
- 4
Transfer the entire skillet with the lamb to the preheated oven. Roast for 12 to 15 minutes, or until a meat thermometer inserted into the thickest part reads 130°F (54°C) for perfect medium-rare.
15 min
Tip: Start checking the temperature at the 10-minute mark; every oven and lamb rack is different.
- 5
While the lamb roasts, make the green swoosh. Into a food processor, add the chopped charred scallions, 1 cup spring peas, 1/3 cup tahini, 1/4 cup Greek yogurt, 2 cloves garlic, 3 tbsp lemon juice, and 0.5 tsp kosher salt. Blend until a chunky paste forms, then with the motor running, drizzle in 2 tbsp ice water until the mixture becomes shockingly green and silky.
5 min
Tip: The ice water seizes the tahini slightly before emulsifying it into an incredibly light, fluffy texture.
- 6
Time for the crunch topping. In a small bowl, combine 1/2 cup pomegranate arils, 1/3 cup toasted pistachios, 1/2 cup fresh mint leaves, 1/4 cup fresh cilantro, 1 tsp lemon zest, 1/4 tsp red pepper flakes, and the remaining 2 tbsp olive oil. Toss well.
5 min
Tip: This acts as our fresh, herbaceous 'salsa'—the acid and fruit cut the richness of the lamb fat beautifully.
- 7
Remove the lamb from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest undisturbed for 10 minutes.
10 min
Tip: Do not skip this! Resting redistributes the juices. If you cut it now, all that flavor ends up on your cutting board instead of your plate.
- 8
To serve, spread the vibrant green scallion-pea tahini over a large serving platter in a dramatic swoop. Slice the rested lamb between the bones into individual chops and arrange them over the tahini pool. Generously spoon the pomegranate-mint crunch over everything.
5 min
Tip: Make sure to scoop up a bit of the tahini, a piece of lamb, and some of the crunchy topping in every single bite.
Chef's Notes
I always insist on grinding whole spices myself. The difference between a crust made of whole crushed seeds versus pre-ground powder is astronomical. Powders burn and turn bitter in a hot pan; cracked seeds toast, release their oils, and form a protective, fragrant barrier around the lamb.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.